Google+

dani california cooks

homegrown and homemade in CA

Double Pumpkin Muffins

by 6 Comments

If you’re like me and can’t get enough pumpkin, these gluten free muffins have pumpkin puree and pumpkin seeds (aaaaand dark chocolate!) pumpkin3 I was all about to start this post about the gloriousness of fall in San Francisco when I looked outside and it had started to rain. So. But in all honesty, being here a year and a half now, I can honestly say that I love this city and am so, so happy to live here. I think I can fully admit to that now, even though I resisted falling in love with this city for all sorts of reasons for a while. This change in seasons and change in a lot of things has brought about a lot of gratitude and appreciation for my health, my job, my friends, my family, and the Bay Area in general. I don’t think I’m supposed to be anywhere else. pumpkin1 This is probably all very sappy, but I can’t help it because I’m listening to super emotional music i.e. Oasis’ “Wonderwall”. I was inspired by a friend to start listening to some of my favorite old playlists from when I was in my punk rock/angsty phases in high school and now I understand why I listened to it - they don’t call it emo music for nothing. My god. Double Pumpkin Muffins | danicaliforniacooks.com Anyways, I’ve been enjoying a lot of simple fall baking with this change of seasons. You may have seen in a recent posts that I was eating all the things pumpkin and that hasn’t really let up. I even made these 4-ingredient pumpkin “cookies” yesterday because my momma is coming into town! We’ve got 48 hours together and I can’t wait. See you on the flipside! Double Pumpkin Muffins | danicaliforniacooks.com

5.0 from 1 reviews
Double Pumpkin Muffins
 
Print
If you're like me and can't get enough pumpkin, these gluten free muffins have pumpkin puree and seeds (and chocolate!)
Author:
Serves: 12 muffins
Ingredients
  • 2 cups oat flour
  • ¼ cup almond flour
  • 1 cup pumpkin puree
  • ⅓ cup coconut oil, melted
  • ¼ cup maple syrup
  • ¾ cup chocolate chips (I used dark chocolate)
  • 2 eggs
  • 2 tsp pumpkin spice mix
  • 1 tsp baking soda
  • 1 tsp salt
  • ¼ cup non-dairy milk
  • 3 tbsp pumpkin seeds
Instructions
  1. Preheat your oven to 350 degrees F
  2. Mix the wet ingredients - pumpkin, maple syrup, coconut oil, eggs, and milk
  3. Add in the flours, baking soda, salt and fold in the chocolate chips
  4. Spoon into the muffin tin, almost to the top
  5. Sprinkle pumpkin seeds evenly over, and gently tap the muffin tin to set
  6. Bake for 18-20 minutes
  7. Let cool and enjoy!
  8. Store in the fridge
Notes
Note that if you'd like a sweeter muffin, add in an additional ¼ cup of maple syrup

Blueberry Zucchini Muffins

by 13 Comments

Let me just say that these muffins are one of my best recipes yet and I can’t wait to make another batch this week - they were gone so fast. These are a twist on the classic blueberry muffin, being gluten free, dairy free, refined sugar free, with the bonus of vegetables and healthy fats!

Blueberry2 What to do when you’re gifted three quarts of hand-picked blueberries, carefully brought as carry-on luggage all the way from Virginia? Well…bake a pie first of all. But secondly, bake muffins of course! Blueberry Zucchini Muffins | danicaliforniacooks.com Since I’ve been incorporating more carbohydrates and healthy fats into my diet, I feel like I’ve had a whole new world of recipes open up to me. I used to only have one snack in the afternoon - usually a protein bar or an apple with nut butter - but now that I’m eating snacks throughout the day I’ve been excited about all of the opportunities to try and make and EAT new snack recipes. Blueberry Zucchini Muffins | danicaliforniacooks.com Where have I been these last several years, just eating sad protein bars as a snack? My previous eating habits baffle me sometimes. It’s like the same feeling as reading my diaries from middle school - “I hope Jeremy invites me to his bar mitzvah and we slow dance!” *palm in face* Blueberry Zucchini Muffins | danicaliforniacooks.com I’m really glad to be moving in a more normal direction with my relationship with food. As for still being like my 13-year-old self…well let’s just say that no one is seeing those journals except for me Blueberry Zucchini Muffins | danicaliforniacooks.com You should really see my Pinterest boards - the only thing I’ve been pinning recently have been muffins and bars and snack balls and healthy brownies and cookies and all of this stuff that I used to think was “off limits” but now I can happily incorporate into my day-to-day. You can probably expect to see lots of recipes like that around here in the future, starting with this gem of a muffin recipe! Blueberry Zucchini Muffins | danicaliforniacooks.com

These muffins were gone in a flash. I think I’m going to make them again this weekend. There’s something magical about the mix of almond and oat flours. The flavors are nutty and complex, but the texture is not too dense or anything. And there’s nothing better than fresh blueberries in every bite.

I hope you have a great weekend, and enjoy the food you love with the people who you love to be with!

5.0 from 1 reviews
Blueberry Zucchini Muffins
 
Print
Prep time
Cook time
Total time
 
Your classic blueberry muffin - but with a gluten free, vegetable twist! Adapted from Ambitious Kitchen.
Author:
Serves: 9
Ingredients
  • 1 cup oat flour
  • 1 cup almond meal/flour
  • ¼ teaspoon salt
  • ¾ teaspoon baking powder
  • 1 egg
  • ⅓ cup maple syrup
  • 1 tsp cinnamon
  • 1 teaspoon vanilla extract
  • ¼ cup unsweetened almond milk
  • 1 tablespoon coconut oil, softened
  • 1 teaspoon apple cider vinegar
  • ½ cup chopped walnuts
  • 1 cup fresh blueberries
  • 1 zucchini, grated
  • Sprinkling of rolled oats, optional
Instructions
  1. Preheat the oven to 350 degrees F
  2. In a large bowl, mix the flours, salt, baking powder, salt, and cinnamon
  3. In a separate bowl, beat the egg with the maple syrup, coconut oil, and vanilla extract
  4. Pour the wet ingredients into the dry, and add the zucchini
  5. Fold in the walnuts and the blueberries
  6. In lined muffin tin (or unlined but sprayed with oil) spoon til about ¾ of the way to the top
  7. Sprinkle rolled oats and lightly press into the muffins to stick to the top (optional)
  8. Bake for 20-25 minutes
  9. Remove, and enjoy!
  10. Store in the fridge
If you like this, you’ll love: Oatmeal Raisin Cookie Muffins

Oatmeal Raisin Cookie Muffins | danicaliforniacooks.com

Coconut Oil and Cacao Muffins

by 15 Comments

It’s snacktime over here at DCC! Barely sweetened with banana, these gluten free muffins are full of healthy fats and rich cacao!

Coconut Oil and Cacao Muffins | danicaliforniacooks.com

It’s been raining non-stop here in San Francisco for the past week - I can’t remember the last time I saw the good ol’ California sun. That didn’t stop the fun this weekend, from Cassie’s birthday party to brunch with friends at Souvla to finally getting a COSTCO CARD!! <- major highlight of my weekend. But due to the rain, I decided not to go to the farmer’s market on Sunday and instead Whole Foods. As I walked home (it’s about a half mile away) my paper bags totally disintegrated in the rain and everything started falling out. I guess that’s karma for not bringing my reusable bags!

Coconut Oil and Cacao Muffins | danicaliforniacooks.com Coconut Oil and Cacao Muffins | danicaliforniacooks.com

Anyways, I was standing on the corner of Market street with my groceries in a jumble in my arms, and shuffled over to the nearest store…which happened to be a marijuana dispensary. As I was debating what to do - should I take off my raincoat and load my groceries into it? - there was a nice homeless man outside who asked if I needed a plastic bag, and then proceeded to take one filled with shredded paper out of the garbage, empty it, and help me load my groceries. He told me how he begged for money around here sometimes, and I told him I definitely owed him something the next time I had cash for helping me out.

Even the trash bag disintegrated by the time I got home!

Even the trash bag disintegrated by the time I got home!

Lugging my Whole Foods groceries home in a trash bag after assistance in from of a dispensary just felt quintessential San Francisco to me - I kinda had to laugh. And I have no idea what I would have done if it wasn’t for my resourceful homeless friend who had the dumpster diving idea.

muffin1

And since it was raining, it was definitely a baking day. These muffins are full of healthy fats - flax seeds, coconut oil, eggs - and have a ton of antioxidants from the cacao. They also have no sugar added, since they are only sweetened with banana. They somehow smell like ice cream! Happy snacking around this household all week.


5.0 from 1 reviews
Coconut Oil and Cacao Muffins
 
Print
Author:
Serves: 9 muffins
Ingredients
  • ¾ cup coconut oil, melted
  • 4 tbsp cacao powder
  • 2 eggs
  • 2 cups rolled oats
  • ¾ cup milk (I used soy)
  • 1 tsp baking soda
  • 1 tbsp flax seeds
  • 1 large banana
  • Dash of salt
  • Optional: coconut flakes for sprinkling
Instructions
  1. Preheat oven to 375 degrees F
  2. Put all ingredients in a blender, and blend until smooth
  3. Pour into a muffin tin (use liners, or grease)
  4. Sprinkle the coconut flakes
  5. Bake for 25-30 minutes, until a knife comes through clean
If you like these, you’ll love: Pumpkin Morning Glory Muffins

Sweet Potato Crust Frittata (paleo)

by 20 Comments

This recipe was invented when we were looking for ways to bring egg-based breakfasts on-the-go that were not hardboiled eggs. I bring to you the make-ahead and re-heat- friendly layered vegetable and sweet potato frittata!

eggs4 At work last month, I was leading a training and the ice breaker question to the group was “what would be one thing you would bring to a deserted island?” Everyone’s answers were things like “a cell phone” or “a boat to take me off the island”.

My answer?

“A chicken that could lay eggs”.

I honestly didn’t think about anything NON food related. I just assumed I would be stuck on a deserted island for the rest of my life and the one food I would want to keep eating would be eggs. I just. love. eggs!

eggs67 That’s been one thing about the Whole30 that really is no different than my day to day - I’ve been happily enjoying eggs every day. But to be honest, there are some days when I’m on-the-go and don’t have time to make eggs or grab eggs from the hotel restaurant if I’m traveling. On those days I usually prep oatmeal to go or grab a bar/fruit. Aaaand that’s not possible on the Whole30.

egg2 I tried making chia pudding, but I found it didn’t have the staying power that eggs have for me. So this past weekend, when I knew that both Nate and I would go straight from waking up-gym-office, I wanted to experiment with re-heatable and to-go egg dishes. We all know that there is nothing worse than scrambled eggs reheated in the microwave.

eggs3

This breakfast is a fantastic combination of complex carbs (sweet potatoes), protein (eggs + meat), healthy fats (olive oil + eggs) and tons of vegetables. I happily enjoyed this with a side of fruit after zapping in the microwave in the office, and just shook my head that I didn’t think of this one earlier in the Whole30!

5.0 from 1 reviews
Sweet Potato Crust Frittata
 
Print
Cook time
Total time
 
This paleo frittata has a sweet potato crust topped with eggs, ham, and plenty of vegetables. It's a Whole30 approved way to start the day!
Author:
Serves: 4 servings
Ingredients
  • 6 eggs
  • ¾ cups chopped no sugar added ham or salt pork or canadian bacon
  • 2 big handfuls fresh baby spinach
  • 1 medium sweet potato, grated or shredded in the food processor
  • ¼ white onion, chopped
  • 1 green bell pepper, diced
  • 1 cup sliced mushrooms
  • 2 tbsp julienned sun-dried tomatoes
  • Cooking oil (avocado, olive, or ghee)
Instructions
  1. Preheat oven to 375 degrees F
  2. In a large pan, heat your oil and add the meat. After a minute, add the spinach, peppers, mushrooms, tomatoes and cook for several minutes. Transfer to a mixing bowl
  3. In the same pan, add a little more oil and then add the onions and the sweet potatoes. Cook for 2-3 minutes, and then transfer to an 8x8 baking dish. Press to form a crust on the bottom of the pan
  4. Crack the eggs into the bowl with the vegetables, and whisk thoroughly. Add salt and pepper
  5. Pour on top of the sweet potato crust and bake for 15 mins
  6. Remove, and let sit so the eggs will puff down
  7. Let cool, and then cut into squares to put into tupperware for the day
If you like this, you’ll love: Green Eggs (No Ham)

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

Oatmeal Blender Pancakes (gluten free)

by 6 Comments

I make these pretty much every Saturday and Sunday, so it was due time to share! These pancakes are so simple and healthy - it’s pretty much deconstructed egg white oatmeal in pancake form! The blender makes for easy pouring and super easy batter-making.

The first time I served these to Nate, I described them as “they are just deconstructed oatmeal!” to which he gave me the most horrifying look and goes “what did you put in them?!?”

I had no idea, but it turns out when I said “deconstructed” Nate immediately thought about protein powders - a lot of the ingredients in protein powders contain words like “isolated” and “deconstructed” and “concentrated” and are obviously super artificial. He had thought I had cooked up some zombie pancakes! What I really meant was that these are all the same healthy, WHOLE ingredients you use in your oatmeal (minus the baking soda) and instead of eating it as normal oatmeal, you “deconstruct” it in the blender and the cook it in pancake form! Take that, protein powders. These pancakes are high in protein, fiber, whole grains, and are naturally sweetened with banana and spiced with cinnamon. And I’m guessing you have all of these ingredients in your house already - no “isolates” or “concentrates” necessary.

With the holidays coming around, we all have traditions we enjoy celebrating this time of year. I know I’m particularly looking forward to cooking a bit holiday dinner around Christmastime for my dad’s side of the family and employing my brother as the sous chef. We have hilarious memories of baking gone wrong (like that time we forgot to add FLOUR to cookies until after we had put them in the oven? or when our gingersnaps were so hard you could throw them against the wall and they wouldn’t break?)

http://

@natewapner’s #sundaymorning pancake game continues to impress

A photo posted by Dani Nemzer (@danicaliforniacooks) on

But I like the little weekly traditions too - like these pancakes, or going to the farmer’s market on Sunday. Maybe you could call it less a tradition but more of a routine. Regardless, I’ve been making them for me and Nate almost every weekend, and it’s a really nice way to kick off Saturday and Sunday. Especially with a good playlist from Songza in the background. Maybe I’ll turn on some holiday tunes this weekend…?

http://

another repeat #pancakesaturday going on! @natewapner really does his right with that pile of @eatnuttzo…

A photo posted by Dani Nemzer (@danicaliforniacooks) on

Enjoy, and happy breakfasting!

Oatmeal Blender Pancakes (gluten free)
 
Print
This six-ingredient recipe is oatmeal in pancake form! Enjoy this all-american favorite that only seems like an indulgence.
Author:
Serves: 2
Ingredients
  • 1 cup rolled oats
  • ¼ cup almond milk
  • 1 large banana, ripe
  • 3 egg whites
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • Dash of salt
  • Coconut oil or Earth Balance (vegan butter) for cooking
  • Peanut butter, maple syrup, extra bananas for serving
Instructions
  1. In a blender, place the banana and egg whites
  2. Top with the oats and then pour the almond milk over the oats to soften
  3. Add the cinnamon, salt, and baking soda
  4. Blend on high until oats are pureed
  5. In a large pan over medium heat, heat a little bit of your cooking oil
  6. From the blender, pour your pancakes over the crackling oil. I usually do two at a time, and pour about a palm's worth of batter
  7. Flip when you see bubbles
  8. Remove when golden around the edges
  9. Repeat until all the batter is gone - you may need a spatula to spoon out the rest
  10. Serve topped with nut butters, maple syrup, or more bananas!
If you like this, you’ll love: Banana Walnut Pancakes

Banana Walnut Oat Pancakes | danicaliforniacooks.com

How to Make Healthy Frozen Breakfast Sandwiches

by 18 Comments

Among the blogosphere of Thanksgiving side dishes…I bring you a step-by-step guide for making healthy, freezable breakfast sandwiches!

How to Make Healthy Freezer-Friendly Breakfast Sandwiches | danicaliforniacooks.com

I discovered the healing powers of the breakfast sandwich as everyone should. Hungover and in college. There were two spots right on campus - one called University Market, fondly known as “uni mini” - that you could get breakfast sandwiches all hours of the day. You could also get a variety of side dishes with these breakfast sandwiches, such as mozzarella sticks or french fries. Better than gatorade and an Advil, let me tell you. I also have fond memories of me and Nate rolling out of bed when we first started dating to go to Bethesda Bagel (best bagels in DC!!) and got breakfast sandwiches there - I was so head over heels it was probably the only thing I ate all day.

Well, I currently can’t remember the last breakfast sandwich I had (sad!!) but breakfast sandwiches sans gluten/dairy are..not real breakfast sandwiches. However, I’ve been making them EVERY WEEK for Nate to bring to work. He often runs in the morning and then bikes to work, and I’m sure there is nothing better than warming up one of these hearty breakfast sandwiches to dive into once he’s there. I’ll make a big batch at the beginning of each week and send him off with them! Warms my heart to get texts like “these breakfast sandwiches are ON POINT!!” and knowing that he’s getting a lot of good calories in. Since this is such a staple in my Sunday cooking process, I wanted to share my tips and tricks for making freezable breakfast sandwiches.

Variations are endless. I’ve done with english muffins, bagels, or breakfast burritos. I’ve added lots of veggies at times. What I keep the same is good ingredients - pasture raised eggs, organic cheeses and meats, and whole grain (usually gluten free) breads. I’ve listed the rest of my tips below!

Users

Tip 1: After cooking the eggs, bring all ingredients to room temperature - bread, eggs, cheese, and meat. The eggs will continue to emit moisture (especially if you cook them with veggies) so I often put a towel underneath a colander with the eggs in them while they come to room temp. This helps everything freeze evenly.

Tip 2: Scrambled eggs don’t come in perfectly round breakfast sandwich shapes like they do in Egg McMuffins. By sandwiching the eggs between the ham and cheese and then quickly wrapping them up, everything freezes nicely together!

Tip 3: Saran wrap is a b*tch. Wrap the sandwiches like a present and then quickly flip them over on the side that is all bunched up with the wrap.

Tip 4: Pack all of the breakfast sandwiches in the bag that the bagels/tortillas/english muffins came in! Eco friendly storage.

Tip 5: This comes from Nate. When you reheat in the microwave, zap for a minute or two, and then let it sit for a bit before zapping again for a minute or two. That will help defrost all of the way through, instead of just scorching the outside and leaving the inside froze.

Okay, okay - just because Thanksgiving is coming up - what a GREAT use of leftover sliced turkey breast instead of ham! And because New Year’s Eve is coming up - might as well get your hangover cure ready now!


5.0 from 2 reviews
How to Make Healthy Frozen Breakfast Sandwiches
 
Print
How to make healthy, freezer-friendly breakfast sandwiches!
Author:
Serves: 4 sandwiches
Ingredients
  • 5 eggs
  • 4 bagels or english muffins (I use Udi's gluten free or Food 4 Life gluten free)
  • 4 slices organic cheese (I use Whole Foods pepper jack or smoked gouda)
  • 8 slices nitrate-free, preservative-free ham or canadian bacon
  • Olive oil or butter for cooking the eggs
Instructions
  1. In a medium pan, scramble the eggs in a little butter or oil oil until cooked through
  2. Allow for larger pieces of the eggs to group together - will make for easier sandwich making
  3. Pour the eggs into a colander and place over a paper towel
  4. Remove the bagels/english muffins, cheese, and ham from the fridge. Bring all ingredients relatively close to room temp (usually about 15 minutes)
  5. Set up your breakfast sandwich making station!
  6. On one half of a bagel, place a slice of cheese
  7. On the other half, place 2 pieces of ham or canadian bacon
  8. Divide the eggs into four portions, and place an equal portion on the bottom bagel on top of the ham or cheese
  9. Finish your sandwich by placing the other half on top
  10. Using a large piece of saran wrap, tightly wrap the breakfast sandwich
  11. Repeat for the rest of the sandwiches
  12. Optional - store in the bag the bagels/english muffins came in
  13. Place in freezer, and reheat when ready to eat!

If you like this, you’ll love: Ultimate Breakfast Bars

Ultimate Breakfast Bars | danicaliforniacooks.com

Crockpot Pumpkin Apple Raisin Butter (vegan)

by 19 Comments

So simple to make and such a crowd pleaser! Throw the ingredients into your crockpot and wake up in the morning with spiced and sweet vegan pumpkin butter dotted with apples and raisins.

pumpkin Since Halloween is on Saturday, I figured I would share my final pumpkin recipe of the season. I’ll be honest - I haven’t fully worked my way through the Costco sized pack of canned pumpkin that I purchased with such high hopes. Turns out I don’t have a pumpkin lover in this household *cough cough* NATE. Although the Pumpkin Morning Glory Muffins and the Vegan Pumpkin Pie Crumble Bars were some of my favorite recipes of this season on DCC. Looking back on Halloween over the last couple of years - boy has it been a range of activities! Last year I hung out with my parents at their house and doled out candy to the neighborhood children. The year before that Nate and I went to a bunch of parties in DC and ended up eating pizza in his apartment in various states of undress while havoc wreaked around us with his roommates. And the year before that I was traveling to New Orleans for work and my team dressed up as Where’s Waldo and went out on Bourbon St! This year we’re going sailing and then have a couple of friends who are throwing get togethers around the city. We still don’t have a costume for the holiday, though! I’m much more creative when it comes to the kitchen than when it comes to what I dress myself in. Seriously. I follow zero fashion bloggers and hundreds of food bloggers. #priorities pumpkin5 This pumpkin butter has suited us well over the last couple of weeks. From bringing it on a sailing brunch trip to smearing on this bread with some PB - yup, it’s like pumpkin pie filling plus a little extra texture and sweetness from the raisins and apples. It’s also one of those embarrassingly simple recipes that turns out impressive and makes you seem like you have it allllll figured out in the kitchen. “You MADE this pumpkin butter?!” is the question I get asked. The response is “yes, I used my can opener and then dumped a bunch of other ingredients into the slow cooker and hit a button”.

Vegan Pumpkin Apple Raisin Butter | danicaliforniacooks.com Sarcasm aside, I’m looking forward to Halloween this year and hopefully the plenty of cute trick o’ treaters we may see in our neighborhood. Even if we don’t have a costume, maybe I’ll just put on an apron and be a “food blogger” and Nate can wear a bib and be my “taste tester”. So clever.

5.0 from 1 reviews
Crockpot Pumpkin Apple Butter (vegan)
 
Print
So simple to make and such a crowd pleaser! Throw the ingredients into your crockpot and wake up in the morning with spiced and sweet pumpkin butter dotted with apples and raisins.
Author:
Ingredients
  • 2 cans pumpkin
  • 1 apple, cored and chopped
  • 1 cup raisins
  • ½ cup coconut sugar
  • 2 tbsp maple syrup
  • ¼ cup apple juice
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
Instructions
  1. Add all ingredients to crockpot
  2. Cook on low for 8-10 hours, stirring occasionally
  3. Turn off heat, and let cool
  4. Store in tupperware or mason jars
If you like this, you’ll love: Vegan Pumpkin Pie Crumble Bars

Pumpkin Morning Glory Muffins (gluten free)

by 34 Comments

My seasonal, gluten free twist on the classic morning glory muffins uses pumpkin and cranberries!

Seems to me that pumpkin is definitely the vegetable that is most incorporated into baked goods, over any other veggie. But emphasis on veggie (…sorry mom, I know how much you hate that word). Pumpkin on its own is NOT sweet. I always forget that you need to add some kind of sweetener to pumpkin or else you really are just eating plain old squash. Hence my attempt at making pumpkin oatmeal for myself and Nate on Saturday. I certainly enjoyed it because I don’t always expect my healthier breakfasts to taste like pie, but poor Nate discarded said oatmeal and went straight for the leftover Thai food. Gluten Free Pumpkin Morning Glory Muffins | danicaliforniacooks.com I felt like I had to redeem my pumpkin skills and send Nate to work this week with a seasonal batch of something that he could be proud to share with co-workers. I had been wanting to make a DCC-twist on the classic morning glory muffin for a long time, and then a lightbulb went off, and I realized I could add pumpkin and swap out raisins for cranberries and have a delightful fall recipe. I should have kept a few around my apartment because I’m not traveling this week! I hopped on my plane on Thursday night to come back to San Francisco after ONE WHOLE YEAR on the road and I get the month of October to work in my pajamas with the Barefoot Contessa on in the background. I am scared for all of the folks who come in my wake after spending a couple of hours just me in our apartment alone working on Powerpoint slides. I’m beyond an extrovert. I may start talking to the Barefoot through the TV. Or I may become a prolific blog commenter. You know, for “social” interaction. See you on the interwebs! Anyways, these guys are full of whole grains, TWO kinds of vegetables (tricked ya again, Nate), healthy fats, and yes - pumpkin. It’s a breakfast muffin in all of it’s morning glory. Get it? Get it? 🙂

4.8 from 4 reviews
Pumpkin Morning Glory Muffins (gluten free)
 
Print
My seasonal, gluten free twist on the classic morning glory muffins uses pumpkin and cranberries!
Author:
Serves: 9 muffins
Ingredients
  • 1 cup oat flour
  • ½ cup rolled oats
  • ½ cup canned pumpkin
  • 1 cup shredded carrots
  • ⅓ cup dried cranberries
  • ⅓ cup brown sugar
  • ⅓ cup coconut oil, melted until liquid
  • ⅓ cup chopped pecans
  • 3 eggs
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • Dash of salt
Instructions
  1. Preheat oven to 375 degrees F
  2. In a large bowl, mix all ingredients
  3. Line a muffin tin with liners
  4. Spoon the batter into each muffin tin, until almost to the top of each liner
  5. Bake for 20-25 minutes until brown around the edges and a knife comes out clean
  6. Let cool and enjoy!
If you like these, you’ll love: Oatmeal Raisin Cookie Muffins

oatm

Apples & Honey Baked Oatmeal for the Jewish New Year!

by 27 Comments

The saying goes, “apples and honey, it may sound funny, but it can make your new year sweet and sunny!” Celebrate Rosh Hashanah (the Jewish new year) with apples and honey - in healthy and hearty baked oatmeal form!

Apples and Honey Baked Oatmeal | danicaliforniacooks.com Happy Rosh Hashanah! Shanah tovah! It’s the year of 5776! Time for some apples and honey!

To write this post, I first started by googling “what year is it for the Jewish new year” and “why do we eat apples and honey on Rosh Hashanah?” *smacks palm into face*. Sorry for being an uninformed Jewess over here. Apples and Honey Baked Oatmeal | danicaliforniacooks.com To answer my questions - it’s the year of 5776 and we eat apples and honey in the tradition of their sweetness - we hope it sets the tone for us to be granted an ultra-sweet year ahead! I swear I knew that - I thought maybe there was more to it! Apples and Honey Baked Oatmeal | danicaliforniacooks.com In all seriousness, Rosh Hashanah is not the most “fun” of Jewish holidays but it is still centered around a delicious meal. I purchased a small pasture-raised chicken from my CSA and I plan to attempt to roast a whole chicken for the first time for myself and Nate, and savor the leftovers. I tend to go to services like every other year when it comes to Rosh Hashanah, depending on where I’m located and if I can get someone to come along with me. This year I think we’ll celebrate the holiday by eating this baked oatmeal and enjoying a traditional dinner on Sunday evening. Apples and Honey Baked Oatmeal | danicaliforniacooks.com I honest to goodness cannot remember what I did last year for Rosh Hashanah. I do remember that I was in Israel for Yom Kippur - the other “big” Jewish holiday that happens around this time of year! Growing up, my family really didn’t have many specific Rosh traditions. There was a lot of brunching at family friend’s places and crashing their synogogue’s services until we joined our own temple. I haven’t established many of my own traditions yet around the holidays, but I do enjoy having the blog to experiment and document as I do so - like with these macaroons for Passover. And of course, these poptarts for Valentines Day! Apples and Honey Baked Oatmeal | danicaliforniacooks.com Anyways, happy new year! Make sure to eat some apples and honey for a sweet year ahead!

5.0 from 3 reviews
Apples & Honey Baked Oatmeal for the Jewish New Year!
 
Print
Celebrate the Jewish new year with the tradition of apples and honey - in a healthy, gluten-free baked oatmeal form!
Author:
Ingredients
  • 3 cups rolled oats
  • 1 cup applesauce
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 2 eggs + 2 egg whites
  • 1 cup almond milk
  • 1 tsp vanilla extract
  • Dash of salt
  • 2 apples, sliced
  • 2 tbsp plus extra honey for drizzling
Instructions
  1. Preheat oven to 350 degrees F
  2. Lightly grease an 8x8 baking pan
  3. Mix the oats, applesauce, baking powder, ground cinnamon, eggs, almond milk, vanilla extract and salt
  4. Pour into the baking pan
  5. Arrange the apple slices on top of the oats
  6. Bake for 20-25 minutes
  7. Serve with a honey drizzle!
If you like this, you’ll love…

Oatmeal Raisin Cookie Muffins

oatm

Blueberry Oatmeal Yogurt Bake

Blueberry Yogurt Oatmeal Bake | danicaliforniacooks.com

Ultimate Breakfast Bars

by 42 Comments

These healthy breakfast bars are packed full of the stuff that is going to power you through your day - quinoa, oats, almond butter, chia seeds - just to name a few. Keep these around for grab-and-go all week!

Ultimate Breakfast Bars | danicaliforniacooks.com

My poor boyfriend laments about his uphill battle of him versus the DCC fridge every week. I leave on Monday morning to travel for work, and he must work his way through all of the leftovers before they go bad, or before I restock the fridge with more creations! I don’t think he has had to buy groceries since we moved to San Francisco. Fortunate for him that the fridge is stocked full of healthy goodies. Unfortunate for him is that sometimes the recipe experimentation lead to some serious misses, and sometimes they are just not man-friendly. Thankfully Nate has the appetite of a bear who is about to go into hibernation and he seems to do a pretty good job with whatever I whip up! And thankfully, the recipes lately have been more hits than misses - like these breakfast bars.

Ultimate Breakfast Bars | danicaliforniacooks.com

I saw Nate eating dog food AKA fiber one cereal a couple of mornings before he went to work last week and I went all “BUT HOWEVER SHALL YOU GET YOUR PROTEIN” and then I realized that I’m not his mom. So I decided to just sneakily make him some breakfast foods that were packed with proteins and healthy fats and whole grains that he could bring to work. And I guess these got a thumbs up too by some of his colleagues (score!!)

Ultimate Breakfast Bars | danicaliforniacooks.com

I had seen Lindsay from the Lean Green Bean make these for her husband a bunch of times, and I loved the way they looked. I just am not a fan of baking with applesauce! I know it’s a great lower-calorie swap for oils, but for some reason, it just has never been a texture or flavor in baked goods that I’ve been a fan of. Although one of my earliest posts of Whole Wheat Apple Cinnamon Harvest Quickbread did have applesauce. My mom usually has tubs of applesauce in her fridge leftover throughout the year from our Hannukkah latke parties. So these breakfast bars do have coconut oil, but feel free to go more towards Lindsay’s recipe and use applesauce if you so choose.

Ultimate Breakfast Bars | danicaliforniacooks.com

I call these the ultimate breakfast bars because they are just packed full of everything you would need to get your day started. Everything from cooked quinoa to rolled oats to almond butter to chia seeds to a bit of sweetness from dates, it all somehow comes together in harmony! I also had all of these things in my pantry already, which made pulling these bars together a breeze. No trip to the grocery store required! And I used a very heaping teaspoon of cinnamon and my whole kitchen smelled amazing. I think cinnamon is my favorite of all spices!

Ultimate Breakfast Bars | danicaliforniacooks.com

I can see myself making these throughout the rest of the year, and if I was still a student, I know these would be awesome to have around on my way to class. I didn’t have a toaster in college, so for breakfast I would “toast” a slice of whole wheat bread in the oven and smear some PB on it on my way out the door. Sometimes I would have iced tea in a red solo cup. If only I had known about these bars back then (and the beauty that is black coffee)!

5.0 from 2 reviews
Ultimate Breakfast Bars
 
Print
These healthy breakfast bars are packed full of the stuff that is going to power you through your day - quinoa, oats, almond butter, chia seeds - just to name a few. Keep these around for grab-and-go all week! (Adapted from the Lean Green Bean)
Author:
Serves: 1 dozen
Ingredients
  • ½ cup cooked quinoa
  • ½ cup rolled oats
  • ½ cup whole wheat flour OR oat flour OR 1-1 gluten free flour
  • 2 tbsp chia seeds
  • 1 tsp baking soda
  • 1 egg
  • 1 tsp cinnamon (I used a heaping tsp)
  • 2 tbsp almond butter
  • 3 tbsp melted coconut oil
  • ½ cup chopped dates
  • 3 tbsp maple syrup
  • ¼ cup almond milk
  • Optional: ¼ cup sliced almonds, to press into top of bars
Instructions
  1. Preheat your oven to 375 degrees F
  2. Mix all ingredients together in a mixing bowl
  3. On a piece of parchment paper, spread dough until forming a large square, about ¾ inch thick.
  4. Optional - sprinkle and gently press the sliced almonds on top of the dough
  5. Baked for 15-20 minutes, until the edges begin to brown
  6. Remove and let cool completely before cutting
  7. Store in fridge and enjoy!

If you like these, you’ll love: Coconut Almond Energy Bars

Raw Coconut Almond Energy Bars | danicaliforniacooks.com